Shrimp Louis Sliders

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 0.5 cup celery finely chopped
• 8 servings chive biscuits 
• 0.5 teaspoon mustard dry
• 1 large eggs 
• 2 cups iceberg lettuce shredded
• 0.5 teaspoon kosher salt 
• 1 teaspoon lemon zest 
• 0.3 cup mayonnaise 
• 0.3 cup onion finely chopped
• 1.5 cups panko bread crumbs divided (Japanese breadcrumbs)
• 1 pound shrimp deveined peeled
• 8 servings louis dressing 
• 0.5 cup vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• aluminum foil

Directions

1. Pulse shrimp in a food processor 4 or 5 times or until chopped. Spoon into a medium bowl.
2. Melt butter in a small skillet over medium heat; add celery and onion, and saut until tender.
3. Add to shrimp in bowl; gently stir in 1 cup panko and next 6 ingredients. Shape mixture into 8 patties (about 1/3 cup each).
4. Place remaining 1/2 cup panko in a shallow dish; dredge both sides of patties in panko.
5. Place patties on an aluminum foil- or parchment-lined baking sheet; cover and chill 1 hour.
6. Fry patties in hot oil, in 2 batches, in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden.
7. Drain on paper towels.
8. Cut Chive Biscuits in half.
9. Place 1/4 cup lettuce on bottom half of each biscuit; top with a dollop of Louis Dressing and 1 shrimp patty. Cover with top halves of biscuits.